How To Make This Delicious & Seasonal Starter

embed 2Photo: Yossi Arefi.
I am on a mission, people. A mission to clean out all of the bits and bobs and random bags of who knows what that have been hiding in the dark corners of my pantry (can just one cupboard be called a pantry?) and fridge for who knows how long.
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First up was the half full bag of cornmeal and the sad jalapeño left over from a pepper jelly adventure. Cornbread it is. I think my heavy cast iron skillet was the most important part of this bready equation, so use one if you have it. If you don't, a stainless steel skillet would probably work, but you will miss out on the superb crunchy crust that the cast iron gives the bread. I originally planned on chopping up the jalapeño and folding it into the batter, but Mr. Honey Bear caught my eye, and I realized that it would be much better utilized in a sweet, spicy accompaniment; thus, jalapeño honey butter was born. The sweet/savory/spicy combo will knock your socks off, so break out the cast iron this weekend and get baking.
Skillet Cornbread
Adapted from Epicurious
Ingredients
For the Cornbread
1 1/2 cups yellow cornmeal
3/4 tsp baking soda
1/2 tsp coarse salt
Kernels from one ear of fresh corn, about a cup
2 large eggs
1 3/4 cup buttermilk or milk with 1 tbsp of lemon juice or vinegar mixed in
4 tbsp unsalted butter, softened
For the Jalapeño Honey Butter
1 stick unsalted butter, softened
3 tbsp honey
1/2 of a jalapeño, minced finely
Pinch salt
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H Embed-RecoveredPhoto: Yossi Arefi.
Instructions
For the Cornbread
1. Heat your oven to 425 degrees Fahrenheit. Place a dry, 9-inch cast iron skillet in the middle of the oven to heat while you prepare the other ingredients.
2. In a medium bowl, stir the cornmeal, baking soda, and salt together.
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3. In another bowl, whisk the eggs and buttermilk together.
4. Remove your skillet from the oven (be careful it's hot! ). Toss in the butter and swirl it around the bottom and sides to melt it. Add the melted butter to the buttermilk/egg mix, then put the skillet back into the oven until you are ready to use it.
5. Stir the wet ingredients into the dry, then gently fold in the corn kernels. Pour the mixture into the hot cast iron pan and slide it back into the oven. Bake for 20-25 minutes or until golden. Serve warm with jalapeño honey butter.
For the Jalapeño Honey Butter
Whisk all of the ingredients together. Store leftover butter tightly wrapped in the fridge or freezer.